Easy Does It

When discussing food in a group of friends I’m always the first to admit that my no-nonsense approach to cooking is hardly the ‘right’ way to work. I admire people that can create elaborate meals that are a joy to eat, but I have a bigger admiration for people that can create elaborate meals without a nervous breakdown in the process. It probably has to do with my upbringing: my mother took great pride in her cooking but was seemingly allergic to following recipes. To be fair, her taste buds are trained and she has infinite patience, which I both lack. Growing up I saw her taste and toss ingredients while cooking and she never broke into a nervous sweat on any occasion, be it for Christmas, birthdays or dinner parties. I was quite aware I had pretty big shoes pots to fill.

As the years went by and I started a family of my own I found myself looking for shortcuts in recipes, debating replacing a difficult ingredient with a simpler one and pretty much trying out whatever I could to avoid stress behind my stove. I haven’t mastered the art of substitution quite yet but I did achieve to keep my outlook on food exciting and fun. Cooking is not a chore for me, and never will be, the prospect of a gratifying feeling and a nice dish in sight keeps my sanity intact.

Today I had very little time and found no breadcrumbs anywhere in my pantry. This resulted in my assaulting a packed of crackers that I did have and seasoning them generously with some dried rosemary, parsley, salt and pepper. I coated my chicken for lunch with it and had enough left to store for a later time, and other meats. It was delicious and may even replace the breadcrumbs in some dishes. Placed on some baby spinach leaves with a dressing of white wine, olive oil, fresh rosemary, mayo and garlic it was the perfect lunch for an busy day.


About wickedmir

Writer, painter, creator, dreamer, reader, explorer. Making the world a brighter place, one creation at a time.

Posted on May 2, 2012, in Cooking, Salads and tagged , , , , . Bookmark the permalink. Leave a comment.

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